Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Print Recipe
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This creamy and smooth custard with just hint of spice.
Serves: 4-6
Prep time: 10 mins
Cooking time: 2 mins
Ingredients
- 400g sweet potato puree
- 1 tbsp honey
- 1 tsp vanilla essence
- 1 tsp allspice
- 1 tsp cinnamon
- 1 x 400g can coconut cream
- 1 tbsp gelatine
Method
- In mixer, combine sweet potato puree, honey, vanilla essence, allspice and cinnamon and mix well.
- Pour coconut cream into a microwave proof jug and heat for 1-2 minutes (depending on microwave) until warm but not boiling.
- Whisk gelatine into warm milk until smooth, and no lumps present.
- Slowly pour milk mixture into the potato mixture while mixing.
- Once well combined, pour into 4 large or 6 medium ramekins and refrigerate until set, approximately 2-3 hours.
- Serve with coconut yoghurt, berries or ice-cream.
